Homemade Peppermint Bark

peppermint bark on sheet pan with red ribbon, white ornaments, white flowers, and candy canes

Homemade Peppermint Bark

Simple, delicious, and a great gift to give during the holidays! This Homemade Peppermint Bark is not only fun to make, but tastes absolutely delicious. Every bite is chocolate-y, perfectly minty, and just SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 10

Setting Time: 2

Total Time: 2 10

Servings: servings

Calories: 163kcal

Ingredients

1 cup tempered or melted dark chocolate
1 cup tempered or melted white chocolate
1/16 teaspoon peppermint oil
4 candy canes crushed

Instructions

Crush candy canes in zip top bag. Set aside.
Line a 9-inch pan with parchment paper. Set aside.
Pour dark chocolate into prepared pan.
Allow to cool until just set, but not hardened.
Add peppermint oil to white chocolate.
Pour over dark chocolate, tilting the pan to cover evenly.
Allow to cool until just starting to set.
Sprinkle with peppermint candy.
Allow to harden completely.
Lift peppermint bark from pan and, using a sharp knife, cut into triangles.

Notes

You can use crushed candy canes, crushed peppermint candies, or store-bought crushed peppermint for the topping.
The best way to crush candy canes is in a resealable bag with either a rolling pin, meat tenderizer (or any kind of mallet, really), or even the bottom of a metal measuring cup!
If you don't have peppermint oil, you can omit it, but the peppermint bark won't have a lot of mint flavor.
Be sure to use a good quality chocolate for this recipe.
If you're tempering the chocolate, remember to have everything prepped before hand. It can be a little difficult, as timing is everything with this recipe.
When spreading the dark chocolate layer, use a rubber spatula or an offset spatula to get it perfectly level. Also, tap it on the counter a few times!
Don't use a white chocolate that has been made with anything other than cocoa butter. No palm kernel oil or palm oil.
Be sure to pour the white chocolate on top of the dark before the dark chocolate hardens completely or it won't adhere and your bark will separate when you try to cut it.
Setting times will depend on temperature in your kitchen! The colder it is, the faster it sets. The warmer it is, the slower it sets. Keep this in mind!
Do NOT refrigerate this peppermint bark!
This recipe is naturally Gluten-Free and can be made vegan if vegan white chocolate is used.

Nutrition